Hello Dear Readers, I hope that you are having a good start to your week. The last few days have been anxiety-provoking as the powers-that-be continue to remain silent about all of the hate that has arisen in the last few months. I saw this video last night and it gave me hope, I encourage you to watch it if you need a dose of that right now too: http://valariekaur.com/2017/01/6348/
On a sweeter note, I made this crisp the other day because it is getting to the end of the winter fruit season and I am getting tired of eating apples and pears. I can’t wait for peaches and nectarines and berries! The nice thing about this crisp is that it is gluten free, comes together quickly and it can be made with whatever you have on hand: apples, pears, or a mix of both. I eat this in the morning for breakfast with a dollop of greek yogurt, but it can be enjoyed as a snack or dessert with ice cream too.
End of Winter Crisp
4-6 pears or apples, cored and chopped into bite size pieces
2-3 Tablespoons sugar (to taste)
1 Tablespoon lemon juice
1 Tablespoon corn starch
1 and 1/2 cups oats
1 cup almond meal
1/3 cup sugar
3/4 Teaspoons salt
1/4 cup olive oil
2 Tablespoons butter
Preheat the oven to 375 F.
In a medium bowl, toss together the fruit, sugar, lemon juice and cornstarch. Set aside.
In another medium bowl, mix the oats, almond meal, sugar and salt. Add in the oil and mix thoroughly.
Butter a 2-quart baking dish, spread in the filling and spread the topping on top. Cut the butter into small chunks and scatter over the top of the crisp, evenly distributed. This adds a nice pop of deliciousness to the crisp. Bake for 35-50 min, depending on your oven and how firm your fruit is. You want the top to brown evenly and you want to see the fruit bubbling underneath. I usually cover mine for the first 30 minutes and then uncover for the top to brown – but that is because my oven gets very hot.
Enjoy with yogurt or ice cream – best served warm. Baby loves it for breakfast too!
Thank you for visiting – until the next time we meet!